Serves 4
Time to make: 15 mins
440g shelf fresh Rice noodles
600g bok choy, sliced
2 spring onions, sliced
1 large carrot, peeled into ribbons (150g)
1 red capsicum, sliced (100g)
100g snowpeas, sliced
1/2 bunch coriander, roughly chopped
400g skinless chicken breast, char grilled and sliced.
Satay dressing:
1/2 cup light smooth peanut butter (75g) (Kraft brand – this recipe will not work with other natural peanut butter)
2 tablespoon sweet chilli sauce
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 pinch curry powder
Soak rice noodles in boiling water as directed on packet, drain and allow to cool. Scatter cooled noodles over a serving platter or evenly between serving bowls. Add bok choy, spring onions, carrot, capsicum, snow peas, and coriander. Toss gently to combine. Top with chicken slices.
Add dressing ingredients to a microwaveable safe jar, cok on high for 2 minutes, stir well to combine and drizzle over salad.
Recipe by Joanne Turner in its orgional form.
Accredited Practising Dietitian
Published in Australian healthy Food Guide – Image compliments of Healthy Food Guide wesbite
Grilled chicken and noodle salad with satay dressing – Healthy Food Guide